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The owner of Café Tallulah took inspiration from Balthazar and the French bistro archetype when conceiving this bi-level restaurant and lounge, installing a 50-foot zinc bar, pressed tin ceilings, and artsy brick walls. The executive chef paid her dues at wd~50 and Blue Hill at Stone Barns, and here she interprets classic bistro fare like beef bourguignon by using Wagyu short ribs. Everything on the menu sounds promising, but options are hit or miss: Grilled octopus arrives heavily salted and overwhelmingly smoky, and the bean puree accompanying doesn't stand up. The mussels, too, lack in flavor, so much so that it's a joy to taste the perfectly cooked fries. The cocktail menu, designed by an Employees Only mixologist, is consistently strong. Standout drinks include a namesake cocktail with rye whiskey, dolin rouge, and orange curacao, and a Cuban-style daiquiri.
— Helin Jung